Chocolate Cupcakes

• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar

1. Preheat the oven to 350F.
2. Line 9 muffin cups with paper liners.
3. In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour, then frost and serve

coconut flour, cocoa, salt, baking soda, eggs, grapeseed oil, nectar

Taken from www.epicurious.com/recipes/food/views/chocolate-cupcakes-379012 (may not work)